Roasted Aromatic Asian Style Duck by Luv-a-duck
Beautiful holiday🌲 lunch! I used Luv-a-duck recipe on my first attempt to cook a Australian duck! In the Philippines my mum usually cooked ducks raised from our backyard.
INGREDIENTS
1. Pre-heat oven to 190°c.
2. In a large stock pot combine the sweet soy sauce , water and char sui sauce bring to the boil over a medium heat.
3. Plunge the duck into pot simmering liquid and blanch 3-4 minutes. Remove duck from pot and drain well.
4. Pat completely dry with paper towel inside and out.
5. Place duck onto the roasting rack and place the aromatics, char sui sauce and sliced lemon inside the duck cavity.
6. Using the kitchen string tie legs together loosely and turn wings under the duck.
7. Place the roasting rack into the roasting dish and roast duck 190°c for 35 -40 minutes per kg or until juices run clear.
8. Remove and allow duck to rest 10 -15 minutes prior to slicing and serving with Asian greens and spiced plum sauce.
INGREDIENTS
- 1 whole Luv-a-Duck
- ½ cup sweet soy sauce
- 8 cups water
- ½ cup char sui sauce
- 2 star anise
- 1 lemongrass and ginger tea bag
- 2 tbsp char sui sauce
- 3 slices lemon
1. Pre-heat oven to 190°c.
2. In a large stock pot combine the sweet soy sauce , water and char sui sauce bring to the boil over a medium heat.
3. Plunge the duck into pot simmering liquid and blanch 3-4 minutes. Remove duck from pot and drain well.
4. Pat completely dry with paper towel inside and out.
5. Place duck onto the roasting rack and place the aromatics, char sui sauce and sliced lemon inside the duck cavity.
6. Using the kitchen string tie legs together loosely and turn wings under the duck.
7. Place the roasting rack into the roasting dish and roast duck 190°c for 35 -40 minutes per kg or until juices run clear.
8. Remove and allow duck to rest 10 -15 minutes prior to slicing and serving with Asian greens and spiced plum sauce.
Shirley Simmons
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